"The Nepal Cookbook is an ideal reference for gourmet clubs—a terrific addition to any kitchen bookshelf!"--Midwest Book Review, August, 1996
"...first major source of information on Nepali recipes." -- Asian Foodbookery, Spring, 1997
"These recipes are full-flavored without being overly fussy to prepare. There's a wealth of vegetarian recipes." --Ithaca Times, January, 1997
This is truly a 21st Century, global product. It is a book of family recipes, many never put into writing before, collected from Nepalis living in the Americas. Simple food, with subtle flavorings, Nepali food reflects the influences of India and Tibet, the cultural development of the vibrant Kathmandu Valley, and the harsh topography of the mountains of Nepal.
I collect cookbooks. I watch cooking shows on TV. (Simply Ming and Paula Dean are my favorites.) I don’t have a wildly exotic palate, but I do like to “play” when I cook. Living in New York, I have access to a nearly unlimited variety of food ingredients, and I enjoy experimenting. What makes this a standout cookbook for me is that it contains recipes passed down from mother to daughter for generations. It is not only reflective of Nepali culture and history, it is personal.
Despite a smattering of unfamiliar ingredients like asafetida and jimbu, the recipes are basically uncomplicated and manageable for anyone with basic cooking skills. It is the unique mix of ingredients, applied with a delicate hand, that make them special. Plantain Curry, Turkey Turnovers, Creamy Onions, Scalloped Potatoes with Cheese and Herbs, Pork Chops and Rice, Onion Pickle, and Crispy Rice Doughnuts all caught my eye. I can’t wait to start cooking. Thank you, Snow Lion! --Anna Jedrziewski, InannaWorks.com, Feb. 9, 2012